Meishan Nuo Culture-Based Design And Application Of A Public Brand For Local Specialty Foods From Xinhua, Hunan,
2023
College of Art and Design, Hunan University of Humanities, Science and Technology, Loudi, Hunan 417000, China
Meishan Nuo Culture-Based Design And Application Of A Public Brand For Local Specialty Foods From Xinhua, Hunan, Tong Ling
Food and Machinery
In this review, the Meishan culture was investigated, and the Meishan Nuo facial makeup culture was found to be a unique cultural form predominantly native with a diverse coexistence. The distinctive artistic features and cultural connotations of this culture were highlighted. The cultural elements of the primitive, exaggerated, and humorous artistic design techniques were incorporated into the design of the public brand "Meishan Hui" for the local specialty foods in Xinhua. The brand design strategy, from visual to connotative expression, was analyzed by investigating the application of packaging of various local specialty food in Xinhua through case studies, and the …
Prediction Of Moisture Content Of Hummus Peach Based On Multi-Burr Hyperspectral Data,
2023
Shenzhen University, College of Mechatronics & Control Engineering, Shenzhen, Guangdong 510086, China
Prediction Of Moisture Content Of Hummus Peach Based On Multi-Burr Hyperspectral Data, Gao Aidi, Qiao Fengzhang, Zhu Wenxuan, Zhong Xiaopin, Deng Yuanlong
Food and Machinery
Objective: To propose a new solution to overcome the two challenges of data with spikes and small sample sizes in nectarine hyperspectral measurement. Methods: Based on hyperspectral imaging technology, image processing methods were used to identify the area of nectarines in the hyperspectral image, and the spectral reflectance data of the area was calculated to form a hyperspectral curve image. For hyperspectral image data with spikes and noise, compared the effects of several data preprocessing methods, including polynomial smoothing algorithm (SG), multivariate scatter correction algorithm (MSC), standard normal variate algorithm (SNV), first-order derivative operator (D1), and second-order derivative operator (D2) …
A Method For Strawberry Ripeness Classification Method Based On Improved Cnn,
2023
Hebei Institute of International Business and Economics, Qinhuangdao, Hebei 066311, China
A Method For Strawberry Ripeness Classification Method Based On Improved Cnn, Zhang Xiaoyu, Huang Guoyan, Yang Yongtao, Bao Feng
Food and Machinery
Objective: To improve the classification accuracy of strawberries. Methods: A method of strawberry classification based on improved CNN was proposed by improving CNN through mixing pool method. Firstly, through the combination of maximum pooling and average pooling techniques, a hybrid pooling method was obtained. Then, the hybrid pool method was used to improve the generalization ability of CNN model. After that, image data acquisition, image preprocessing and image feature extraction were carried out. Finally, sensitivity, specificity, accuracy, recall rate and F1 score were used to evaluate the effectiveness of the trained strawberry classification method. Results: The sensitivity, specificity, accuracy, …
Apple Classification Based On Multi-Information Fusion And Da-Dbn,
2023
Zhengzhou Vocational and Technical College, Zhengzhou, Henan 450000, China
Apple Classification Based On Multi-Information Fusion And Da-Dbn, Chen Haixia, Jia Zhijuan, Zhao Yunping
Food and Machinery
Objective: In order to improve the precision of apple grade judgment model, the method of apple grade judgment was established. Methods: A decision model of apple rank based on multi-information fusion and dragonfly algorithm was proposed. Firstly, the HSV color feature, LBP texture feature and HOG shape feature of apple image were extracted by pre-processing such as data enhancement, normalization, Gauss filter and grayscale. Secondly, the performance of DBN model was affected by the selection of parameters, the network parameters of DBN model were optimized by DA algorithm, and a multi-information fusion and DA-DBN model for determining apple rank wws …
Determination And Comprehensive Evaluation Of Nutritional Quality Of 12 Kinds Of Potatoes,
2023
College of Horticulture and Forestry Sciences, Arar, Xinjiang 843300, China;Tarim University Xinjiang Production & Construction Corps Key Laboratory of Facility Agriculture, Arar, Xinjiang 843300, China
Determination And Comprehensive Evaluation Of Nutritional Quality Of 12 Kinds Of Potatoes, Shao Guoli, Tan Zhanming, Cheng Yunxia, Li Wenbo, Sun Wanting
Food and Machinery
Objective: This study aimed to screen potato varieties suitable for cultivation in southern Xinjiang. Methods: By combining factor analysis and cluster analysis, a comprehensive evaluation of the nutritional quality of 12 kinds of introduced potato species was conducted using them as test materials. Results: S1 contained the most protein, and S5 included the most soluble sugar content and vitamin C; S12 contained the least nitrate, and S10 contained the most reduced sugar and starch. Nutritional quality indicators differ significantly among potato varieties. The coefficients of variation of soluble sugar content, vitamin C content, and nitrate content were 47.13%, 37.03% and …
Quality Characteristics Of Highland Barley Powder With Different Particle Sizes,
2023
Qinghai Key Laboratory of Qinghai-Tibet Plateau Agricultural Products Processing, Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China;Qinghai Tianyoude Technology Investment Management Group Co., Ltd., Qinghai Engineering and Technology Research Center of Comprehensive Utilization of Highland Barley Resources, Xining, Qinghai 810016, China
Quality Characteristics Of Highland Barley Powder With Different Particle Sizes, Guo Huizhen, Yang Xijuan, Dang Bin, Liang Feng, Ma Ping
Food and Machinery
Objective: This study aimed to explore the influence of different ultramicro grinding intensity on highland barley powder. Methods: Using ultramicro grinding to prepare different granularity of highland barley powder. Exploring the influence of granularity on the apparent characteristics, nutritional quality. Processing characteristics of highland barley powder. Results: The particle size of highland barley powder gradually decreased with the increase of mesh number. The contents of crude fiber, β-glucan, crude fat and ash of highland barley powder decreased with the decrease of particle size. On the other hand, the crude protein and damaged starch increased with the decrease of particle …
Study On The Effects Of Granularity Of Paprika On Physicochemical Properties And Volatile Flavor Compounds Of Chili Oil,
2023
College of Food Science and Technology, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Study On The Effects Of Granularity Of Paprika On Physicochemical Properties And Volatile Flavor Compounds Of Chili Oil, Yang Fang, Deng Fenglin, Jia Hongfeng, Yuan Haibin, Yao Kunlong
Food and Machinery
Objective: This study aimed to investigate the effects of granularity of paprika on the physical and chemical properties and volatile flavor compounds of chili oil. Methods: Chili oil samples（KLD2-KLD5）were prepared from mechanically crushed paprika with different granularity （35, 30, 26, 20 mesh）, and the content of capsaicinoids, chromatic aberration value, and peroxide value of oil samples were determined by high performance liquid chromatography（HPLC）, colorimeter and other methods. The types and contents of volatile flavor compounds were detected and analyzed by gas chromatography-ion mobility spectrometry （GC-IMS） combined with principal component analysis （PCA）, partial least squares discriminant analysis （PLS-DA）, and heat map …
The Influence Of Drying Methods On The Physicochemical, Functional, And Antioxidant Properties Of Passion Fruit Peel,
2023
Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan 471023, China
The Influence Of Drying Methods On The Physicochemical, Functional, And Antioxidant Properties Of Passion Fruit Peel, Liu Zhaohan, Yang Tongxiang, Xu Hanshan, Li Xuejing, Chen Junliang, Ren Guangyue, Duan Xu
Food and Machinery
Objective: This study aimed to investigate the effects of drying methods on passion fruit peels. Methods: Passion fruit peels were treated with microwave vacuum freeze-drying, vacuum freeze-drying, heat pump drying, and far-infrared radiation drying. The drying characteristics, rehydration ratio, color difference, dietary fiber, functional properties, microstructure, total phenolic content, total flavonoid content, and antioxidant properties were measured and determined respectively. Results: Heat pump-dried passion fruit peels had poor rehydration ratio and functional properties. Microwave vacuum freeze drying reduced the drying time by 53% when compared tp far-infrared radiation drying, and the microwave vacuum freeze-dried treated passion fruit peels had a …
Optimization Of Extraction Process And Antioxidant Activity Of Total Flavonoids From Aloe Vera Stir-Fry Products,
2023
School of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, Guizhou 550025, China
Optimization Of Extraction Process And Antioxidant Activity Of Total Flavonoids From Aloe Vera Stir-Fry Products, Zeng Lingqin, Guo Jiangtao, Liu Jie, Chen Zhengyuan, Xu Jiahong
Food and Machinery
Objective: To optimize the extraction process of total flavonoids from Aloe vera stir-fry products and investigate its antioxidant activity. Methods: Single factor test and response surface method were used to optimize the extraction process, The content of total flavonoids in Aloe vera raw and fried products from different areas was determined by UV spectrophotometry,The antioxidant activity was studied by DPPH·, ABTS+·, ·OH and FRAP methods, the correlation between total flavonoids yield and antioxidant activity was analyzed by Pearson correlation. Results: The optimal extraction conditions were as follows soaking time 3 h, ultrasonic time 15 min, ethanol volume fraction …
Study On Heat-Resistant Powder Of Lactobacillus Plantarum Microcapsule,
2023
College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450000, China
Study On Heat-Resistant Powder Of Lactobacillus Plantarum Microcapsule, Liu Yanxia, Guan Junjun, Cui Yaoming
Food and Machinery
Objective: This study aimed to improve the heat tolerance of Lactobacillus plantarum. Methods: On the basis of the previous research on the microcapsule emulsion, a kind of powder was prepared by spray drying with 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD). The response surface method is used to optimize different parameters. Its morphology was observed by light microscope and electron microscope, and the particle size was determined by laser particle size analyzer and Zeta potential analyzer; the absorbance change was measured by spectrophotometer, and heat resistance test was carried out by oven heating. Results: With the increase of the ratio …
Effect Of High Foam Ability Corn Glutelin Hydrolysate On Quality Of Chiffon Cake,
2023
Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjjiang 163319, China
Effect Of High Foam Ability Corn Glutelin Hydrolysate On Quality Of Chiffon Cake, Fan Guangqi, Liu Xiaolan, Zheng Xiqun, Wang Juntong, Zhao Wanhong
Food and Machinery
Objective: This study aimed to provide a new direction for the application of protease restriction modification technique in corn protein. Methods: Corn glutelin was extracted from corn gluten meal. The response surface method was used to optimize the hydrolysis conditions of corn glutelin hydrolyzed by alcalase and protamex. The effects of different hydrolysates on the foam properties of corn glutelin and the additional amount on the quality of chiffon cake were investigated. Results: The optimal hydrolysis conditions for the protease alcalase and protamex on corn gluten were: pH 8, temperature 60 ℃, enzyme dosage 3%, pH 7, temperature 50 ℃, …
Formula Optimization And Volatile Flavor Substance Analysis Of Extruded Corn Flour Composite Powder,
2023
College of Bioengineering, Sichuan University of Science and Technology, Yibin, Sichuan 644005, China
Formula Optimization And Volatile Flavor Substance Analysis Of Extruded Corn Flour Composite Powder, Liu Xiaoqin, Ye Yang, Zeng Deyu, Yang Zhengang, Lin Fengmei
Food and Machinery
Objective: This study aimed to improve the flavor and solubility of extruded corn flour by compounding. Methods: D-optimal mixture design was used to add different proportions of puffed millet flour, fried red rice flour, puffed rice flour, and puffed black rice flour, into puffed corn flour. The composite powder was analyzed and evaluated from the perspectives of caking rate, viscosity, sensory score, and volatile flavor substance changes. The aroma components of different samples were analyzed by gas chromatography-mass spectrometry. Results: The formula of compound powder was as follows: expanded corn flour 50.8%, expanded millet flour 8.8%, fried red rice flour …
Optimization The Process Of Increasing The Content Of Slowly Digestible Starch In Highland Barley By Β-Amylase,
2023
College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai 810016, China
Optimization The Process Of Increasing The Content Of Slowly Digestible Starch In Highland Barley By Β-Amylase, Li Yan, Liu Juan, Song Xiaofan, Sun Kangna, Chen Fuzhang, Yuan Zhenzhen
Food and Machinery
Objective: This study aimed to explore a kind of food with low glycemic index (GI) and SDS serial products. Methods: Using highland barley powder as raw material. The optimal enzymolysis conditions were determined by single factor test and response surface test. The hypoglycemic activity of α-glucosidase and α-amylase in vitro was evaluated. Results: The content of slow digestion starch in the enzymolysis highland barley powder reached the highest of 16.55%, under the control of the conditions of 60 U/g β-amylase, 3.5 h enzymolysis time, 51 ℃ enzymolysis temperature, and 1∶12 (g/mL) solid to liquid ratio. Meanwhile, the …
Effects Of Whey Protein Addition On The Quality Of Fried Potato Balls,
2023
Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China;Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou 550006, China;College of Agriculture, Anshun University, Anshun, Guizhou 561000, China
Effects Of Whey Protein Addition On The Quality Of Fried Potato Balls, Liu E, Guan Yufang, Li Jun, Wang Mei, Huang Shan, Liu Yongxiang
Food and Machinery
Objective: This stydy aimed to develop a new type of fried potato ball and evaluate its quality. Methods: In this study, potatoes were used as the main raw materials to make mashed potatoes after cooking and then fried into potato balls. The effects of whey protein addition on color difference, texture properties, rheological properties, sensory quality and starch digestibility of fried potato balls were explored. Results: Compared with non-whey protein addition, the supplementation of whey protein could significantly improve the L* （brightness value）, a* （redness value）, and the cohesion, adhesion, and elasticity of potato balls （P＜0.05）. …
Progress In The Effect Of Oligosaccharide Modification On Gelability Of Egg White Protein,
2023
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
Progress In The Effect Of Oligosaccharide Modification On Gelability Of Egg White Protein, Zhang Gensheng, Su Wenwen, Xu Guiyang, Su Lirui, Fei Yingmin
Food and Machinery
Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties. The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction, and the functional properties of the conjugates were improved compared with the natural egg white protein. In this review, the gel mechanism of oligosaccharide-egg white protein conjugates was reviewed, and the influencing factors of oligosaccharide-modified egg albumin gels were discussed. Moreover, effects of oligosaccharides on the functional properties of egg albumins were summarized, and the processing and application of oligosaccharide-modified egg albumin were prospected.
Research Progress In Extraction Technology And Biological Activity Of Oleuropein,
2023
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Research Progress In Extraction Technology And Biological Activity Of Oleuropein, Guo Weiping, Lu Xu, Chu Zejun, Luo Denglin, Xiang Jinle, Xu Yunfeng
Food and Machinery
The review summarized the latest domestical and international research progress in the biosynthesis pathway, safety, extraction process, and biological activity of oleuropein in recent years. The problems in the olive industry was analyzed and its future development direction was prospected.
Comparison And Suggestions Of Food For Special Medical Purposes In Registration Management System At Home And Broad,
2023
Hunan Agricultural University of Horticulture, Changsha, Hunan 410128, China;State Key Laboratory of Subhealth Intervention Technology, Changsha, Hunan 410128, China
Comparison And Suggestions Of Food For Special Medical Purposes In Registration Management System At Home And Broad, Chen Hanqi, Liu Min, Yu Zhen, Hu Kun, Chen Xuan, Liu Dongbo
Food and Machinery
The registration management system of food for special medical purposes （FSMP） in China has been initially established. But compared with other developed countries, China's FSMP industry started late, and its system needs to be supplemented and improved. This research briefly describes the registration management mode of FSMP in our countries, analyzes the problems and challenges faced at present, sorts out the registration management system of FSMP in the European Union, the United States and Japan. Suggestions are put forward from three perspectives: product research and development, product access, and approval process, In order to provide more choices for people's health …
International Practice And Experience Of Mandatory Front Of Package Labels For Sugar-Sweetened Beverages: Evidence From Nutri-Grade Labeling In Singapore,
2023
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
International Practice And Experience Of Mandatory Front Of Package Labels For Sugar-Sweetened Beverages: Evidence From Nutri-Grade Labeling In Singapore, Huang Zeying
Food and Machinery
The policy evolution, standard rules, supporting measures and implementation effects of the nutri-grade labeling in Singapore were summarized based on collected materials about Nutri-Grade labeling from the official website of Singapore Ministry of Health and literatures. The practical experience of nutri-grade labeling in mandatory disclosure of sugar information in nutrition information, evaluation of multi-form sugar-sweetened beverages, and prohibition of advertising of high-sugar beverages has important implications for the implementation of mandatory FOP labeling of sugar-sweetened beverages in China.
Effects Of Sublimation Temperature On Cell Microstructure Of Pear Melon During Vacuum Freeze Drying,
2023
Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
Effects Of Sublimation Temperature On Cell Microstructure Of Pear Melon During Vacuum Freeze Drying, Tian Jinjin, Yao Chaoyang, Zhang Zhiqiang, Zhang Zhe, Ji Hongwei, Wu Jinyu
Food and Machinery
Objective: This study aimed to obtain optimal sublimation temperature of pear melon cells. Methods: The pre-freezing cooling rate and vacuum pressure were selected by optimization method to be 25 ℃/min and 10 Pa, respectively, based on cryogenic microscope imaging and vacuum freeze-drying technology. Then, sublimation temperatures of 10, 5, 0, -4, -7 and -10 ℃ were used for experimental research. The morphological parameters (equivalent diameter, area, circumference, volume), internal pressure, and porosity of cells during the process of dehydration and drying were analyzed. Results: As the sublimation temperature rose, the morphological parameters of different dimensions of cells first decreased and …
Research On Image Recognition Of Cracked Eggs Based On Convolutional Neural Network Model,
2023
College of Life Sciences, Anhui Normal University, Wuhu, Anhui 241000, China
Research On Image Recognition Of Cracked Eggs Based On Convolutional Neural Network Model, Li Shu, Tang Mengdi, Tong Siyuan, Sun Ke
Food and Machinery
Objective: In order to improve the accuracy and operating efficiency of the egg crack detection method based on computer vision. Methods: Used poultry egg simulation impact equipment to obtain cracked eggs, and collected images of cracked eggs and intact eggs from different angles through egg dynamic image acquisition equipment. Then, the YOLO-v5, ResNet and SuffleNet models for cracked egg image recognition were established for the original and the preprocessed egg images, respectively. After that, the recognition accuracy and the adaptability for original egg images recognition of different models were compared. Results: The YOLO-v5, ResNet and SuffleNet models could effectively identify …
